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🍜 Rice stick noodles

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  Rice stick noodles   Rice stick noodles are noodles made with rive flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn strach are added in oder to improve the transparency or increase the gelatinous and chewy texture of the noodles.Rice noodles are most common in the cuisines of china, India and Southeast asia.They are available fresh frozen,or dried,in various shapes,thicknesses and textures.Fresh noodles are also highly perishable ; their shelf life may be just several days. Ingredients of rice stick noodles  >Rice stick noodles  >Chicken/Beef  >Spring onion >Carrots  >Onions > Coriander > Chinese leaf cabbage  >Garlic >Mushrooms  Rice stick noodles recipe  👉 Step 1: Mix chicken,cornstarch and oil in a bowl. 👉 Step 2: Mix sauce ingredients in a bowl.Or use 3 tbsp homemade stir fry sauce+6 tbsp water. 👉 Step 3: Just before  cooking,soak noodles in hot water per pack...
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Spring Rolls

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 Spring Rolls Here's a simple recipe for making fresh spring rolls, including the ingredients and short steps:      Ingredients 8-10 spring roll wrappers (rice paper) 1 cup cooked rice noodles or vermicelli 1 cup cooked shrimp, chicken, or tofu (sliced) 1 cup shredded lettuce or cabbage 1 cup julienned vegetables (carrots, cucumbers, bell peppers) Fresh herbs (mint, cilantro, basil) 1/4 cup crushed peanuts (optional) Dipping sauce (hoisin-peanut sauce, sweet chili sauce, or soy sauce)     Steps Prepare the Ingredients: Cook and cool the rice noodles or vermicelli. Slice the shrimp, chicken, or tofu into thin strips. Julienne the vegetables and chop the herbs. Soak the Rice Paper: Fill a large shallow dish with warm water. Submerge one rice paper wrapper at a time in the warm water for about 10-15 seconds, or until soft and pliable. Assemble the Spring Rolls: Lay the softened rice paper on a clean, flat surface. Arrange a small amount of lettuce or cabbage, ...
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Mushroom soup

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  MUSHROOM SOUP Here's a simple recipe for creamy mushroom soup: Ingredients: 3 tablespoons butter 1 onion, chopped 2 cloves garlic 1 pound of mushrooms, sliced  4 cups vegetable or chicken broth 1/4 cup all-purpose flour 1 cup heavy cream or milk salt and pepper HOW TO MAKE  Melt butter in a large pot over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. Add the sliced mushrooms and cook for 10 minutes, or until softened and browned. Stir in the flour and cook for 1 minute. Slowly whisk in the broth, bring to a simmer, and cook for 15 minutes. Use an immersion blender or transfer the soup to a blender in batches and puree until smooth. You can leave some texture if you prefer. Return the soup to the pot and stir in the cream or milk. Heat through until warmed. Season with salt and pepper to taste. Serve hot with a garnish of fresh herbs.
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